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Started By
Message
Forget horns, this is why I hunt...
Posted on 11/27/12 at 6:32 pm
Posted on 11/27/12 at 6:32 pm
Fried some backstrap off a doe my brother killed last week and it came out PERFECT!
Dipped it in an egg wash with just eggs, milk, and Tonys. Then dredged in flour and Tonys. Fried until golden brown and then chowed down.
Doesn't get any better than this!!!
This post was edited on 11/27/12 at 6:36 pm
23
Posted on 11/27/12 at 6:33 pm to REB BEER
It's working now. I just got hungry.
This post was edited on 11/27/12 at 6:37 pm
Posted on 11/27/12 at 6:35 pm to REB BEER
Pic aunt working but I am jealous and can taste it just from the description. 
Posted on 11/27/12 at 6:35 pm to REB BEER
Antlers*
Posted on 11/27/12 at 6:37 pm to Boats n Hose
This is my common belief too. If I see a doe out in the field, I envision this on my kitchen table. 
Posted on 11/27/12 at 6:37 pm to Boats n Hose
quote:
Antlers*
True, just didn't wanna confuse anyone.
Posted on 11/27/12 at 6:39 pm to REB BEER
quote:
REB BEER
you cant eat the horns.
also, wife says if the backstrap isnt fried, it's wasted.
Posted on 11/27/12 at 6:44 pm to REB BEER
Posted on 11/27/12 at 6:45 pm to MsandLa
quote:
you cant eat the horns.
But damn they look good up on my wall
Posted on 11/27/12 at 6:48 pm to REB BEER
quote:
Tonys
Ummm no.
Salt and just enough black pepper to begin to see it in the flour...
Posted on 11/27/12 at 6:49 pm to REB BEER
quote:
Forget horns, this is why I hunt...
Posted on 11/27/12 at 6:51 pm to REB BEER
made me hungry Posted on 11/27/12 at 6:53 pm to REB BEER
That does look damn good though... we cooked a batch last week.
Posted on 11/27/12 at 6:54 pm to Clyde Tipton
Ummm no.
quote:Well he's very close since that's pretty much all Tony's is.
Salt and just enough black pepper to begin to see it in the flour...
This post was edited on 11/27/12 at 6:55 pm
Posted on 11/27/12 at 6:56 pm to REB BEER
Love some backstrap, especially with a cold beer.
Posted on 11/27/12 at 6:56 pm to REB BEER
Where da catheads biscuits at?
Posted on 11/27/12 at 6:57 pm to Geauxtiga
quote:
Well he's very close since that's pretty much all Tony's is
That's true.
My Grand Mow Mow taught me the black pepper trick. It doesn't matter how much flour you have to coat them with... just keep adding black pepper and mixing it up until you can see little black flecks in the flour. That's the right amount...
Posted on 11/27/12 at 7:01 pm to REB BEER
I know I'm in the minority, but I cut the backstrap into filet size steaks and grill it like such
This post was edited on 11/27/12 at 7:08 pm
Posted on 11/27/12 at 7:02 pm to KingRanch
quote:
I know I'm in the minority, but I cut the blackstrap into filet size steaks and grill it like such
Big fan of this method.
Posted on 11/27/12 at 7:03 pm to KingRanch
KR, I do the same thing, but my brother had this one processed and had the backstraps sliced and run through a tenderizer. You could literally cut these with a fork. 
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